Fusilli with Teriyaki Salmon and Vegetable Recipe

This pasta dish has been our family menu for years, and with good reason. My boys, who are typically disinterested in salmon unless it has been smoked, smothered in cream cheese and piled high with capers, greedily gobble up platefuls of this pasta. I would like to think their enthusiasm has to do with my masterful preparation of the salmon. Alas, all credit must be given to the teriyaki sauce or “the brown sugar sauce”, as the boys call it. They would eat a plateful of worms if the squirmy creatures were sprinkled with brown sugar. Whenever I am baking, they always beg for a pinch of brown sugar to be placed on their tongues. That and a good whiff of vanilla extract. I have chosen not to be concerned by that.

This recipe comes from a book that has been on my shelf for years. It is called Light Pasta and is written by Rose Reisman, who developed a slew of healthy and quick pasta recipes to help raise money for the Canadian Breast Cancer Foundation.

Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8-10 minutes. Keep warm.

Cut 12 ounces of salmon into 1-inch pieces. Heat 1 teaspoon canola oil in a large skillet over medium heat. Add the salmon pieces and cook, turning once, until the salmon is just cooked through. Set aside in a bowl.

Heat 1 teaspoon canola oil in the same large skillet over medium-high heat. Add 1 red bell pepper, thinly sliced, and 1 cup trimmed sugarsnap peas or snow peas. Cook until the vegetables are just tender, about 2 minutes.

Bring a large saucepan of water to a boil over high heat. Add 12 ounces whole wheat pasta, such as rotini or fusilli which capture the sauce nicely. Cook the pasta until al dente and drain.

Add the drained pasta to the large saucepan with the vegetables, salmon, and teriyaki sauce.

Heat 1 tsp canola oil in a large skillet over medium heat. Add the salmon pieces and cook, turning once, until the salmon is just cooked through. Set aside in a bowl.

Heat 1 tsp canola oil in the same large skillet over medium-high heat. Add red bell pepper and sugarsnap or snow peas. Cook until the vegetables are just tender, about 2 minutes.

Bring a large saucepan of water to a boil over high heat. Add pasta and cook until the pasta is al dente. Drain. Add the drained pasta to the large saucepan with the vegetables, salmon, and teriyaki sauce. Toss well and serve.

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Comments

People here like sweet pasta or anything sweet. That pasta sounds really good and easy to make. I should try making this for my nephew He would probably skip the bell peppers and snap peas. We're still trying to get him to eat those veggies. This is a brilliant recipe.

This looks lovely! My children too are disinterested in salmon unless piled with maple syrup or sticky sauce of some sort! I came across this recipe in a simple google search and am looking forward to looking through the rest of your blog. I am also a Canadian living away from home (in Dubai). Will be trying this recipe tonight for our “Fish Day FunDay” sunday dinner.